Preheat your grill or grill pan over medium-high heat. Brush the steaks with olive oil and season generously with salt and pepper.
Grill the steaks for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove from the grill and let them rest for 5 minutes before slicing.
While the steaks are resting, grill the corn until slightly charred, about 5-7 minutes. If using frozen corn, sauté it in a skillet over medium heat until heated through.
In a large bowl, combine the mixed salad greens, cherry tomatoes, grilled corn, and red onion. Toss gently to mix.
Slice the rested steaks thinly against the grain and arrange them on top of the salad.
Sprinkle the Gorgonzola cheese over the salad and drizzle with balsamic vinaigrette. Toss lightly to combine before serving.